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1
1036
Enquire within upon everything
·
Robert Kemp Philp
458
[BOOKS
AND
THOUGHT;--THEY
SHOULD
NOT
SUPERSEDE
IT.]
1215.
Carrot
Soup.
Scrape
and
wash
half
a
dozen
large
carrots;
peel
off
the
red
outside
(which
is
the
only
part
used
for
this
soup);
put
it
into
a
gallon
stewpan,
with
one
head
of
celery,
and
an
onion
cut
into
thin
pieces;
take
two
quarts
of
beef,
veal,
or
mutton
broth,
or
liquor
in
which
mutton
or
beef
has
been
boiled,
as
the
foundation
for
this
soup.
Stock
that
is
equally
good
may
be
made
by
boiling
down
some
cold
roast
mutton
or
beef
bones.
When
you
have
put
the
broth
to
the
roots,
cover
the
stewpan
close,
and
set
it
on
a
slow
stove
for
two
hours
and
a
half,
when
the
carrots
will
be
soft
enough.
At
this
stage
some
cooks
put
in
a
teacupful
of
bread-crumbs.
Next
boil
the
soup
for
two
or
three
minutes;
rub
it
through
a
tammy
or
hair
sieve,
with
a
wooden
spoon,
and
add
as
much
broth
as
will
make
it
a
proper
thickness,
i.e.,
almost
as
thick
as
pea
soup;
put
it
into
a
clean
stewpan,
make
it
hot
and
serve.
1216.
Cock-a-Leekie.
Boil
from
four
to
six
pounds
of
good
shin
of
beef
well
broken,
until
the
liquor
is
very
good.
Strain
it
and
add
a
good-sized
fowl,
with
two
or
three
leeks
cut
in
pieces
about
an
inch
long,
put
in
pepper
and
salt
to
taste,
boil
slowly
about
an
hour,
then
put
in
as
many
more
leeks,
and
give
it
three-quarters
of
an
hour
longer.
A
somewhat
similar
soup
may
be
made
of
good
beef
stock,
and
leeks
cut
up
and
put
in
without
a
fowl,
though
this
cannot
be
called
Cock-a-Leekie
with
propriety.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
